Silver carp (Carassius auratus gibelio) has a conical head, a long and thick mouth, a small mouth, a bulging abdomen, no scales, few thorns, tender meat and many vitamins. It is one of the three treasures of aquatic products in the Yangtze River. In spring and summer, the catfish in the Yangtze River estuary is plump, tender, elastic and gelatinous. Braised fish is the best, the color is ruddy and shiny, the fish pieces are wrapped in a thin and even layer of marinade, and the soup does not need to be thickened. The fish itself is sticky, so-called spontaneous, the skin is plump, the meat is soft and tender, and the sauce is salty and sweet, which is the best time to taste silver carp. Who is this fish? According to Mr. Luo, a Cantonese restaurant in Changgang Middle Road, which introduced catfish, catfish is one of the three treasures of aquatic products in the Yangtze River. Its scientific name is "long-snouted catfish", which is commonly known as "Hui fish" because it is homophonic with "Hui". English name: longnose catfish. This kind of fish is only found in the rapids and rocks of big rivers, and it is extremely rare in lakes, but not in streams or ponds. Generally speaking, living waters are at least 10 meter deep. The average weight of catfish in Tamia Liu is 1500-2500g, and individual catfish can reach 10kg. In spring and summer, the catfish in the Yangtze River estuary is fat and tender, which is the best season for tasting. Su Dongpo once praised it in a poem: "The pink stone is still boneless, and the white puffer fish does not cure the patient." The poem reveals the special features of catfish: the meat is white and tender, the flesh is plump, and it has the delicacy of puffer fish and crucian fish, but it is not poisonous to puffer fish, but prickly to crucian fish.